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Cream Cheese Chocolate Truffles Recipe

These crHomemade chocolate truffles are so easy to make! These chocolate truffles have a cream cheese base and are completely irresistible! | natashaskitchen.com

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These are incredibly easy. No “cooking” involved. There are so many possibilities with these chocolate truffles. You can add various flavorings and liqueurs to the mix or dip them and decorate them in whatever you like.

I made these rolled in cocoa powder, powdered sugar and finely ground walnuts. They are so pretty and impressive – a perfect addition to your holiday cookie platter.

Homemade chocolate truffles are so easy to make! These chocolate truffles have a cream cheese base and are completely irresistible! | natashaskitchen.com

Ingredients for Cream Cheese Chocolate Truffles:

1/2 of an 8oz package of cream cheese, softened
1 and 1/2 cups confectioners’ sugar
1 and 1/2 cups semi-sweet chocolate chips, melted
3/4 tsp vanilla or liqueur if you prefer
1/2 cup crushed walnuts
1/4 cup powdered sugar
1/4 cup cocoa powder

How to Make Cream Cheese Truffles:

1. In a medium bowl, beat the cream cheese until a smooth consistency.

2. Beat in confectioners’ sugar until smooth.

3. Add the melted chocolate and vanilla until mixture is well blended. Refrigerate truffle mix 1 hour.

4. Pick up chocolate mix 1 teaspoon at a time and roll into 1-inch balls with your hands.

5. For cocoa powder and powdered sugar, pour each into ramekins and roll the chocolate ball in the bowl until evenly coated. For nut covering, press the nuts gently into the truffle.

Homemade chocolate truffles are so easy to make! These chocolate truffles have a cream cheese base and are completely irresistible! | natashaskitchen.com

These cream cheese chocolate truffles are incredibly easy. I made these rolled in cocoa powder, powdered sugar and finely ground walnuts.

Notes: I like to keep these refrigerated until ready to serve since they do have cream cheese in them and I like my chocolate cold.

Cream Cheese Chocolate Truffles Recipe

4.84 from 6 votes
Prep Time: 1 hour 30 minutes
Total Time: 1 hour 30 minutes
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $4
Servings: 25 -30 truffles

Ingredients

  • 4 oz cream cheese softened
  • 1 1/2 cups confectioners' sugar
  • 1 1/2 cups semi-sweet chocolate chips melted
  • 3/4 tsp vanilla or orange liqueur if you prefer
  • 1/2 cup crushed walnuts
  • 1/4 cup powdered sugar
  • 1/4 cup cocoa powder

Instructions

  1. In a medium bowl, beat the cream cheese until a smooth consistency.
  2. Beat in confectioners' sugar until smooth.
  3. Add the melted chocolate and vanilla until mixture is well blended. Refrigerate truffle mix 1 hour.
  4. Pick up chocolate mix 1 teaspoon at a time and roll into 1-inch balls with your hands.
  5. For cocoa powder and powdered sugar, pour each into ramekins and roll the chocolate ball in the bowl until evenly coated. For nut covering, press the nuts gently into the truffle.

Recipe Notes

I like to keep these refrigerated until ready to serve since they do have cream cheese in them and I like my chocolate cold.

 

 

Homemade chocolate truffles are so easy to make! These chocolate truffles have a cream cheese base and are completely irresistible! | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Ivy Sabaini
    February 7, 2018

    I made these, but with my own twist, I’m a 13 year old and it was mega ultra easy to make these! Instead of semi sweet chocolate I used dark, and I put this Asian treat called pocky (basically biscuit sticks dipped in milk chocolate) crushed up in to the mix. So darn good! I’m making them for my girlfriend for Valentine’s Day but I decided to make a practice batch. Thanks I will be using your recipe! Reply

    • Natasha's Kitchen
      February 8, 2018

      You’re welcome Ivy! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your fantastic review! Reply

  • Marianna
    December 14, 2017

    Hi Natasha,
    Love your recipes, we always make them with my daughters. For this recipes, does it have to be chocolate chips? I have a large 500g Trader Joe’s Bittersweet Chocolate bar, will it work if I melt it instead or will the truffles not keep their shape? Reply

    • Natasha
      natashaskitchen
      December 15, 2017

      Hi Marianna, I haven’t tried that particular chocolate bar but it will probably work work to chop it and melt as you would chocolate chips. Reply

  • Daneen
    December 3, 2017

    I have made a batch of these truffles and they are delicious, fab recipe. Want to make some as gifts for Christmas, how long will they last please? Reply

    • Natasha
      natashaskitchen
      December 4, 2017

      Hi Daneen, These keep well refrigerated up to a week. Reply

  • Jazz Woudstra
    January 10, 2017

    Mine were too liquidy to roll into balls. The mix looked like your second picture but chocolate coloured.. What have i done wrong?? Reply

    • Natasha
      natashaskitchen
      January 10, 2017

      Did you change the measurements at all? if you use less powdered sugar, the mixture won’t form properly. Also, did you make sure your ingredients were softened instead of melted? I hope that helps to troubleshoot. Reply

  • Brigitte
    November 8, 2016

    Hi Natasha,
    In the ingredients it calls for nuts. Is that only for the outside of the truffles? Or do you put any into the cream cheese mixture ? Reply

    • Natasha
      natashaskitchen
      November 8, 2016

      I just rolled them outsides with nuts but that is a great idea to put them inside!! 🙂 Reply

  • Sukhbir Kaur
    June 14, 2016

    I was making truffles for the first time and this recipe seemed easy to follow. And I must say, I just loved the product!!! The truffles turned out to be so rich in flavor and smooth in texture. Thank you for the wonderful recipe. Loved it. Reply

    • Natasha
      natashaskitchen
      June 14, 2016

      I’m so happy you loved the truffles! 🙂 Reply

  • Viktoriya
    August 30, 2014

    These are better than store-bought truffles! They’re very rich so I can’t have too many, but ahhhhh so good! My husband loves them too! He said he eats them until he feels sick from too many. Not sure if that’s good or bad… Reply

    • Natasha
      natashaskitchen
      August 31, 2014

      I’m so happy to hear that you and your husband loved them and thanks for the great review 🙂 Reply

  • olga
    May 17, 2014

    thats nice to hear. who did she have? Reply

    • Natasha
      natashaskitchen
      May 17, 2014

      A boy 🙂 Reply

  • olga
    May 6, 2014

    Thank you. God bless u. when is ur sis. due? Reply

    • Natasha
      natashaskitchen
      May 6, 2014

      Anna? She just delivered a couple days ago 🙂 Reply

  • olga
    April 27, 2014

    Hi Natasha, what do u mean by frig. & mix 1 hr.? Is it the truffle candies, or what? Reply

    • Natasha
      natashaskitchen
      April 27, 2014

      No, it’s the truffle mixture that you refrigerate (before you form the balls). 🙂 Reply

  • marina
    December 23, 2013

    Lol! Ignore the previous comment. My fault I misread it 🙂

    Marina Reply

  • Marina
    December 23, 2013

    You forgot to mention in ingredients what nuts your using

    Marina Reply

    • Natasha
      natashaskitchen
      December 23, 2013

      Thank you for noticing Marina, I’m updating that right now :). Reply

  • Julie
    July 9, 2013

    Made these yesterday, they were amazing!! 😀
    Thank you for the recipe! Reply

    • Natasha
      natashaskitchen
      July 9, 2013

      You’re so very welcome. Thank you for the great review 😉 Reply

  • Veronika
    June 14, 2013

    Natashaskitchen.com,
    Here’s a different recipe of Russian truffles, my husband is in love with this one:-))
    Ingredients:
    *300g formula(any kind)
    *1 cup cacao
    *300g sugar
    *100g butter (melted)
    *50g water
    Directions:
    1.Formula mix together with 1/2 cup cacao, then add the melted butter until you see a kind of wet consistency. Put it aside.
    2. Sugar mix with water and put it on the stove to boil syrup. When it’s done put it aside.
    4. In the formula mixture add the hot syrup by little and mix really quick not to make bubbles or rocks.
    5. Now you can form the truffles.
    Hope you like it. Reply

    • Natasha
      natashaskitchen
      June 15, 2013

      Thank you so much for sharing! I’ll have to print and try your recipe 🙂 Reply

  • Veronika
    June 11, 2013

    Mary,
    where do you buy the Kahlua??? Reply

  • Veronika
    June 11, 2013

    oh, yes! it’s on my plan for tomorrow, can’t wait, You have an awesome blog, thanks for sharing. God bless you and your family. Reply

    • Natasha
      natashaskitchen
      June 12, 2013

      Thank you Veronica, blessings to you and your family as well :). Reply

  • Sara Pezz
    January 16, 2013

    I tried this 2day.. it turned out very nice.. happy as always… thnks natasha.. mets in your outh.. not in your hands.. Reply

    • Natasha
      natashaskitchen
      January 16, 2013

      You sound like a commercial; melts in your mouth, not in your hands… I love it! 🙂 Reply

  • Mariya F.
    January 2, 2013

    Made these for my new year party, they were soo beautiful and delicious: rolled them in finely grated coconut, chopped walnuts, and white & pink waffle mixture ( Ukrainian kind waffles – 2 colors). I also added 1 cup of graham cracher crumbs to make it kinda like a cookie, which turned out great too! 🙂 Thanx Natasha!! Reply

    • Natasha
      natashaskitchen
      January 2, 2013

      Wow Mariya you are so creative! Thanks for all the new ideas!! Reply

  • Ruslana
    December 12, 2012

    How long are they good for if I place them in the fridge? Is a week too long? Reply

    • Natasha
      natashaskitchen
      December 12, 2012

      they will be fine in a week as long as you will cover them with plastic wrap before placing them in the fridge. Reply

      • Ruslana
        December 13, 2012

        K thanks I will do that 🙂 Reply

  • Mary
    December 12, 2012

    I made these in the summer…and they turned out great…I used 1/3 of an 8 ounce package for each of three different flavours…my favourite…Bailey’s Irish Cream & white chocolate…it was OMG Goooooooood! I also dipped them in white chooclate. Other flavours used were kahlua (just a hint of mocha) and dipped in chocolate and Orange Liqueur (it wasn’t as flavourful as it might have been so switching it up for xmas). Going to make them for xmas (if I don’t eat them all before then)…This time one third of them will be mint chocolate which I plan to roll in crushed candy canes for a more festive look 🙂 One third will be the Irish cream and the last will be the kahlua. Can’t wait to eat them and they’re not even made yet! 😀 Reply

  • Tanya
    October 16, 2012

    hi i tried your recepie yesterday and i didnt have con. sugar so i added couple of spoons of condenced mild (sgychenki ne varenoi) and it also turned out awesom………thanks for the recepie Reply

    • Natasha
      natashaskitchen
      October 16, 2012

      You are welcome Tanya, I’m glad that you like them 🙂 Reply

  • September 7, 2012

    Thank you for this post! it looks delicious 🙂 i was wondering if you have to have the cream cheese softened? Reply

    • Natasha
      natashaskitchen
      September 7, 2012

      Yes, it will blend much easier if it’s softened. I updated the ingredients list to include this. Thanks for asking 🙂 Reply

      • September 7, 2012

        your welcome, i just made these , they are reallly good :), but for me they are a little too sweet. Reply

  • Anna
    August 18, 2012

    i am definetly gonna try these for my sisters bridal shower! im sorta in charge of the desserts so i think these will go great as a favor. thanks natasha!!! Reply

    • Natasha
      natashaskitchen
      August 18, 2012

      You are welcome Anna 🙂 Reply

  • Inessa
    December 26, 2011

    Hi, I want to make these and give it as a sweet something gift. Since there is cream cheese in these should I let her know to keep them in the fridge? Also, I know a lot of recipes use very cream instead of cream cheese, how will they differ from those? Reply

    • Natasha
      natashaskitchen
      December 26, 2011

      I refrigerated mine before serving them to be on the safe side. What kind of cream did you mean? Reply

      • Inessa
        December 30, 2011

        Heavy cream. Reply

        • Natasha
          natashaskitchen
          December 30, 2011

          I haven’t tried that, but I don’t think heavy cream instead of cream cheese would work; I don’t see how they would hold together or even form a ball. Reply

          • Trinka
            June 26, 2012

            I’ve made both kinds and honestly, the end result is the same. Delicious. The cream cheese recipe is no cook (thank you!!) and the cream you need to cook. However, if you don’t add enough chocolate to the cream, it will not firm up- game over. But if anyone wants the recipe, here it is
            The “cream’ truffles are as follows.
            Heat heavy or fat free cream until just simmered. Take off heat, add chocolate chips and stir until smooth. Cool up to 4-8 hours (or overnight) and roll into balls. Dip in chocolate-chill and serve.

          • Natasha
            natashaskitchen
            June 26, 2012

            Thank you so much for sharing! I will be trying your version as well! 🙂

  • Inessa
    December 26, 2011

    Hi, I want to make these and give it as a sweet something gift. Since there is cream cheese in these should I let her know to keep them in the fridge? Reply

  • Liya
    December 22, 2011

    I made this for my husbands birthday last week and they were gone within a minute! They were very yummy and everyone loved them, especially the ones coated in toasted pecan nuts!! Thanks for the great recipe!!! Reply

    • Natasha
      natashaskitchen
      December 22, 2011

      Mmm… pecans. Yum! so glad they were a hit! 🙂 Reply

  • Ruthanna
    December 14, 2011

    These are so delicious! I doubled it and used 2 1/2 c. chocolate chips and 1/2 c. peanut butter chips. I did not melt the chocolate all the way, so it was a little chunky. Yummy!!!!!!! Reply

    • Natasha
      natashaskitchen
      December 14, 2011

      Your variations sound really good. Peanut butter chips…mmmm. 🙂 Reply

  • Anna
    December 26, 2010

    What kind of chocolate do you use? I tried Lindt Excellence with the oranges. It was great at first melted in your mouth and everything, but after a day or so in the fridge, they became hard and wayy too sweet! Like biting on sugar! Reply

    • Natasha
      December 26, 2010

      I used hersheys chocolate chips and didn’t have any issues with that. Good to know what not to use. Reply

  • December 18, 2010

    I love this recipe! Very easy–I will have to try it. Reply

  • Natalya
    December 16, 2010

    I have some before, but never made them. So, I want to try making some today. Reply

  • Gulima
    December 15, 2010

    this solves my dilemma of what to make for christmas dessert! they look so festive and christmasy somehow! Thank you for this idea! Reply

  • Lily
    December 14, 2010

    These look delicious and I want to make them for a Christmas party. Will they fall apart if I travel with them for an hour in the car? Reply

    • Natasha
      December 14, 2010

      They won’t fall apart. You may want to put them in a cooler, even in a cold trunk, they should be fine. Reply

  • Joe in N Calif
    December 14, 2010

    These sound idiot simple!

    Is there any special reason you use a pastry blender rather than a hand mixer for blending the powdered sugar and cream cheese? Reply

    • Natasha
      December 14, 2010

      No, it doesn’t matter what you use, as long as you get a smooth consistency. Reply

      • Joe in N Calif
        December 15, 2010

        Suspicions confirmed! 😉

        Let me guess, that is how whoever taught you to make these did it, so that is how you do it.

        (Why do you do it that way? Well, that is how mom did it. Why did she do it that way? Um…that is how her mom taught her. And so it goes.) Reply

  • JuliaB
    December 14, 2010

    yum! im definitelly trying these!! 🙂 Reply

  • Tina
    December 14, 2010

    You can also add rum extract!:))) Reply

    • Natasha
      December 14, 2010

      I should try that next time. I did try pouring a bit of real rum into it, but couldn’t taste it. Rum extract would probably be much better. Thanks Tina! Reply

  • December 14, 2010

    The pictures of the process of making these treats looks like alot of fun. Nice post. Reply

  • December 14, 2010

    I love the last picture the composition was great. The recipe is fantastic as well, quick and easy but definitely will be so yummy Reply

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